What’s not to love about an Instant Pot Chicken and Mushroom recipe? Especially when it cooks up creamy and bursting with flavor, in no time at all, in America’s favorite appliance, the Instant Pot… the electric pressure cooker! Do you have a pressure cooker yet? I have loved my pressure cooker. It’s not the Instant Pot brand, but I really like it. However the Instant Pot is more affordable, and you can buy it on Amazon.
Table of Contents
Dairy Free and Delicious
This Instant Pot Chicken and Mushroom makes a big batch so you’ll have plenty of leftovers to repurpose. It’s a great recipe for meal prepping during a Whole30, dairy-free keto or even an AIP elimination. The ingredients are good for you, easy to find, and create a flavor your family will love!
- Sliced cremini mushrooms. You can purchase the pre-sliced mushrooms or slice your own. Also, if you prefer to use another variation of mushroom, go for it!
- Boneless, skinless chicken thighs. While breast also works for this recipe, nothng can beat the flavor and tenderness of dark meat.
- Red wine vinegar to deglaze the pot an for tang.
- Pastued gelatin helps thicken the sauce and adds gut healing benefits.
- Dairy free cream to bring the mushroom sauce together. You can use full fat cococonut milk fat/ coconut cream or you can use my dairy free cashew or cauiflower cream recipe.
Step by Step Creamy Chicken and Mushrooms
- Heat your pressure cooker on sauce mode. Pour in the avocado oil, then add the onion, garlic, and bay leaf. Sauté for 8-10 minutes until tender and aromatic.
- Add in the mushrooms and rosemary. Sauté for another 5 minutes until browned and tender.
- Add in the chicken thighs and seasoning. Sauté, stirring occasionally until the chicken is mostly browned. Then add in the vinegar and stir, scrapping up any seasoning that stuck to the bottom of the pan (deglazing the pot).
- Add in ¼ cup of cream. Cancel the sauté function, close the lid, and set to pressure cook on high for 10 minutes.
- When it’s done, release the pressure manually. Open the lid and set to reduce or sauté until it comes to a simmer.
- Stir, shredding the chicken with tongs or forks. Reduce the liquid by half, then stir in the remaining cream and gelatin until smooth.
- Transfer the chicken and sauce to a serving bowl. Let it cool for 5-10 minutes before serving, the sauce will get extra creamy in this time. Enjoy!
Frequently Asked Questions
Yes, use the equivalent weight.
You would follow the recipe as written in a Dutch oven, stovetop on medium heat. Exactly as written up until you close the lid to pressure cook. At this point, you would close the lid of the Dutch oven on the stove and let cook on low heat for 45 minutes, maybe an hour, until the chicken shreds with ease. Then again resume the recipe as written!
Yes, those modifications are in the recipe box notes section.
Yes, the link to dairy-free cream on my blog, that article has recipes for cashew and cauliflower cream.
I like to serve it with wilted greens, over zoodles, or cauli-rice. I also often add more broth and we eat it as soup!
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Instant Pot Chicken and Mushroom
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Instant Pot
- Cuisine: Classic
- Diet: Gluten Free
Description
An easy Whole30 meal made in your pressure cooker. Paleo, Keto and AIP friendly too!
Ingredients
- 2 tablespoons avocado oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups sliced baby Bella or cremini mushrooms
- 2 sprigs rosemary
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground nutmeg
- 2 tablespoons red wine vinegar
- ½ cup coconut cream or cashew cream, divided
- 2 tablespoons pastured gelatin (optional)
Instructions
- Heat your pressure cooker on sauce mode. Pour in the avocado oil, then add the onion, garlic, and bay leaf. Sauté for 8-10 minutes until tender and aromatic.
- Add in the mushrooms and rosemary. Sauté for another 5 minutes until browned and tender.
- Add in the chicken thighs and seasoning. Sauté, stirring occasionally until the chicken is mostly browned. Then add in the vinegar and stir, scrapping up any seasoning that stuck to the bottom of the pan (deglazing the pot).
- Add in ¼ cup of cream. Cancel the sauté function, close the lid, and set to pressure cook on high for 10 minutes.
- When it’s done, release the pressure manually. Open the lid and set to reduce or sauté until it comes to a simmer.
- Stir, shredding the chicken with tongs or forks. Reduce the liquid by half, then stir in the remaining cream and gelatin until smooth.
- Transfer the chicken and sauce to a serving bowl. Let it cool for 5-10 minutes before serving, the sauce will get extra creamy in this time. Enjoy!
Recipe Notes:
- To make this recipe AIP: omit the black pepper and nutmeg, add in 1 tsp ground ginger. Use the coconut cream.
Nutrition
- Serving Size: 6
- Calories: 263
- Fat: 15g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
Kat says
This was very well-received by my “audience” of 4- and 7-year-olds. I served it over a blend of jasmine rice and cauliflower rice, and the main objection was that they didn’t like the texture of the cauliflower rice…but they loved the chicken and sauce so much that they went back for seconds and thirds! I had frozen chicken wings (skin on) available and that worked just fine. I only used about 8 chopped crimini mushrooms (far fewer than called for) as kiddos tend to pick out things like mushrooms. I also forgot to add the coconut cream until the end, but it stirred in just fine. I did not add any gelatin or thickener. I cut down on the salt and pepper, again, to accommodate the children’s palates, and used half a teaspoon of dried rosemary as I had no fresh sprigs. It was a big hit and I’d totally make it again (which goes to show that little substitutions or alterations here and there can work–know your ingredients and your audience). Thank you for always serving up such winning recipes; especially ones that I can make relatively quickly using my Instant Pot!
Cristina Curp, FNTP says
Love a kid approved dinner!
JOYCE L MADRIGAL says
I ONLY HAVE “BONE-IN” THIGHS. CAN I USE THE INSTEAD?
Cristina Curp, FNTP says
I would debone them, use kitchen shears, it’s easy and then use them.
Marcia says
I rarely leave comments but Wow! My whole family LOVES this recipe. It’s so deliciously full of flavor. Since my friend turned me onto this recipe, I make it all the time.
Why not? This hits all my busy, working-mom marks…
Easy – check
Delicious – double check
Healthy – check
Quick – check
I also highly recommend her cashew nut creamer. It’s so easy and versatile. Just leave out the vanilla and cinnamon to use it in this chicken recipe.
Cristina says
Thank you SO much Marcia! I appreciate that you took the time to come and comment!
Nay says
This was fantastic. We used chicken breasts, added a splash of red wine, and thickened it up at the end with some tapioca flour. Next time, my husband wants me to add sweet potatoes and peas. Lol we’re “those people” but the recipe itself is incredible. Thanks for this!
Cristina says
That sounds wonderful!!!!!
Fedora says
My 18 y/o made this last night for his weekly rotation cooking day. It was so delicious. The nutmeg is a great touch. This recipe reminded me of my mom’s “Pollo en su jugo”. Thank you for sharing this recipe, it brought beautiful memories from my childhood.
Cristina says
Yeayyyy Thank you!
Emmy says
Already made this once; it’s amazing. For AIP you can replace the nutmeg with mace. Making it again tonight, adding some fennel to bulk it up for freezer portions =]
Cristin says
Could chicken breasts work instead of thighs? Thanks!
Cristina says
Yes!
Cristin says
Made this tonight using chicken breasts. Turned out great! Thanks for the recipe. I will be checking out more from you.
Cristina says
Thnks so much!
Stephanie says
This was fantastic! Do you think this will freeze well?
Cristina says
Thanks! Yes, it does
Lauren Berry says
Hey Christina! How would you bake this into a casserole?
Cristina says
Not sure, haven’t tried that
Lauren Berry says
Ok 🙂 you suggested it in the “leftover makeover” description in the recipe, so I thought you might have some tips!
Cristina says
oh you mean leftovers! Not cooking the recipe as a casserole… . yeah… you can mi it with cauliflower rice and maybe add some egg in the mix and bake it up at 350 for 30 minutes or so
Lauren Berry says
Thank you so much!!!
Marla Evans says
This looks so good! I’m cooking dinner for 12 people. If I double the recipe will it all cook evenly?
Cristina says
If you have the big IP it should work just fine!
Marla Evans says
Hmmm…I just have the regular one….what is that, 5qt? What do you think? Should I risk it?
Cristina says
If it all fits I think it’s fair game
Jill Luster says
The flavor is on point except for the salt bomb. 2 teaspoons of salt is too much. 1/4 tsp of salt would be more appropriate.
Cristina says
Actually 2 teaspoons salt to 2 teaspoons of meat is just right and almost too little if you reference books like Salt Acid Fat Heat. If you tend to not salt your food much, that’s definitely a personal preference.
K says
Hi there,
So I’m new to gelatin but would like to include it in this dish. I have read that you have to “bloom” it first, sprinkling it into another liquid before using in recipes. But I don’t see any mention of that in your notes. Is it necessary for this recipe? Many thanks.
Cristina says
I don’t bloom it before I use it most of the time, but it will work either way
Ellen Makowsky says
Can I sub Greek yogurt for the cream?
Cristina says
I hve not tried that, but it should work